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Layered cabbage with minced meat | palate friend

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Layer cabbage we often have. Preferably according to Grandma’s recipe with minced meat, because then the well-known braised dish becomes particularly spicy and has its unmistakable taste. A real comfort food for the whole family and really easy to make in the pan.

Layered cabbage with minced meat, potatoes and sour cream in a bowl.

The ingredients for my layered cabbage

Layered cabbage always reminds me of the past. It is one of my recipe treasures that I copied from my grandma. We like to have this down-to-earth and hearty dish on cooler days when we make ourselves comfortable. For the preparation and the unmistakable, spicy taste, you need these few ingredients:

  • Pointed cabbage: Mild cabbage is in season from May to December. Then you can buy it regionally.
  • minced meat: I prefer to use mixed organic minced meat, which makes the braised dish nice and spicy and juicy.
  • potatoes: It’s best to use waxy or predominantly waxy types of potatoes. The latter make the dish a little creamier, but still retain some bite. If you want, you can also prepare the recipe without the tuber, like with my pointed cabbage and minced meat pan.
  • Onion and Garlic: I always use a vegetable onion because it has an intense aroma. And of course fresh garlic.
  • Tomato paste: This brings a fruity note to the dish.
  • vegetable broth: I always use my homemade vegetable broth. Of course, other products are also possible.
  • Spices: Two types of paprika powder, cumin, salt and pepper ensure the unmistakable taste – that’s all you need.
  • Sour cream and parsley for serving: The braised dish tastes best with a dollop of sour cream and fresh parsley – they add the finishing touch.

It’s easy to prepare layered cabbage with minced meat

I like the simple one Home cooking I really like it because it uses just a few, regional ingredients. And the layered cabbage is one of my favorite recipes. The nice thing about preparation: In the end there is only one pan left to wash.

  1. Prepare vegetables. In other words, peel and dice the potatoes. Chop the onion and garlic and chop the pointed cabbage into small pieces. We’ll show you how to clean and cut vegetables correctly in the article on the topic Prepare pointed cabbage.
  2. Fry minced meat. It is best to add tomato paste over high heat and fry it. This allows the aroma to develop better.
  3. Simmer layered cabbage. As soon as the mince is fried, add the remaining ingredients. Then everything can simmer comfortably. Finally season with the spices.

The recipe tastes best if you serve the cabbage with sour cream and fresh parsley.

Layered cabbage with minced meat, potatoes and sour cream in a bowl.

5 reasons for my layered cabbage

For my grandmother there was always a reason to bring the pointed cabbage dish to the table. For me it is above all these 5 points:

  • You only need a few ingredients that you can get regionally and seasonally
  • You already have many of the ingredients in your stash at home
  • The preparation is very easy
  • The dish is easy to prepare and tastes even better the next day
  • The recipe is cooked in just one large pan

Enjoy my layered cabbage really well! I look forward to your feedback on the recipe in the comments.

Layered cabbage with minced meat, potatoes and sour cream in a bowl.

Layered cabbage with minced meat according to the best recipe


I look forward to your review. Simply click on the stars here.

You can make the best layered cabbage with minced meat using this classic recipe from Grandma. Preparation is very easy and can be done with just one pan.

preparation 20 minutes

Cooking time 30 minutes

Total time 50 minutes

  • Chop onions and garlic finely. Halve the pointed cabbage long, remove the stalk and cut the cabbage into strips. Peel the potatoes and cut them into cubes.

    1 onion, 2 cloves of garlic, 700 g pointed cabbage, 600g potatoes

  • Heat oil in a large pan and fry the minced meat vigorously. Add onions and garlic and fry.

    2 tbsp olive oil, 400 g minced meat

  • Fold in the tomato paste and roast briefly. Add the potatoes and pointed cabbage and pour in the vegetable stock. Bring to the boil and simmer over medium heat for 30-40 minutes until the potatoes are soft. Stir occasionally. Season everything with paprika powder, cumin, salt and pepper.

    2 tbsp tomato paste, 1 l vegetable broth, 1 tsp paprika powder, 1 tsp paprika powder, 1/2 tsp cumin, Salt, pepper

  • Serve layered cabbage with sour cream and parsley.

    sour cream, Parsley

Calories: 494kcal | Carbohydrates: 44G | Protein: 24G | Fat: 26G

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